The day I was "introduced" to the marvelous Bonnottes de Noirmoutiers, I was at the Café de Flore at the invitation of a friend, and the “Tout Paris” who mattered was there to celebrate the arrival of the famous tuber in the capital and to taste it, “noblesse oblige”, coated with a simple oyster, also freshly landed from Noirmoutier, its native island. Please find the recipe of chef Alexandre Couillon :
Bonnottes and mackerel salad with mint yogurt
Preparation: 1 hour - Cooking: 30 minutes
Ingredients for 4 people:
- 20 Bonnotte (or another type of small, quality potato)
- 2 mackerel fillets
- 1 bunch of mint
- 2 natural yogurts
- 50 g peas
- 1 small fennel
- 3 small turnips
- 1 lemon
- a small piece of ginger
- a few leaves of red spinach (see on the photo if they are used for decoration?)
- 20 small strawberries
- 1 teaspoon of mustard
- 1 dl extra virgin olive oil
- a handful of coarse salt “fleur de sel” (Camargue salt), pepper, coriander
Preparation
-Rinse the potatoes and cook them in plenty of salted water. Cook them for 10-15 minutes, then let them cool.
- Cut the mackerel fillets into thin slices , and marinate them with lemon, olive oil and grated ginger. Keep chilled.
- Add the mint leaves to the yogurt and mustard, and stir. Season with salt and pepper.
- Cook the peas in salted water, and put them to cool in a bowl with ice, then drain them
- Cut the turnips and fennel into thin slivers.
- Veil the bottom of the plate with the mint yogurt, then cover with the mackerel. Add the flaked vegetables, potatoes, strawberries, and peas, and season with a drizzle of olive oil, cilantro, and a few grains of fleur de sel. Season with pepper, then ... enjoy !
